Ingredients
3 medium sized eggplant
2 cups Italian breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
1 tsp black pepper
1 Tbsp granulated garlic
1/8 tsp cayenne pepper
1 Tbsp oregano
1/2 tsp paprika
1/2 tsp white pepper
5 eggs
1/4 cup of milk
10.5 oz of goat cheese cut into 1/2 inch slices (we love goat cheese so we use large ones - 10.5 ounces but use what you like)
1 lb of shredded mozzarella
1 can of Hunts spaghetti sauce (we like the italian sausage but you can use a vegetarian option)
Canola or vegetable oil
Directions
- Preheat your oven to 375°
- Wash and remove the stems from the eggplant. Slice the eggplant lengthwise about 1/2 inch thick.
- Mix all of the dry ingredients together. This will be your breading for the eggplant.
- Mix eggs and milk together to make your wash.
- Preheat a skillet or fry pan with about 1/2 inch of oil (this will vary depending upon the size of your pan) on med-high.
- Dip each slice of eggplant in your wash and then in the breadcrumbs.
- Cook each slice until browned. Flip them and brown the other side. Remove from pan and place each slice on a rack to drain.
- In a small 8x8 casserole dish you will need to start layering your ingredients. Start with a thin layer of sauce to prevent sticking. Add a layer of eggplant. You will need to have these overlapped. On top of the eggplant you will use about 2/3 of the goat cheese. Cover with about 1/3 of the mozzarella and about 1/3 sauce. Top with another layer of eggplant. This is the last layer so you will want to use up all of your ingredients. On top of the eggplant layer the goat cheese, the last of the sauce and top with the remaining mozzarella.
- Bake this in your preheated oven for about 45 minutes or until bubbling and browned.
- Allow to rest for about 10 minutes, cut and serve!
